Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 Green Bean and Radish Salad 1 lb. green beans, trimmed 15 large red radishes, trimmed, cut into ¼ inch thick slices 6 tbsps. olive oil 2 shallots, chopped 2 tbsps. red wine vinegar 2 tbsps. fresh lemon juice Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. combine all ingredients in a large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve. Serves 4 to 6. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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